Eggplant Tacos

Eggplant Tacos
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Sometimes we want a vegetarian taco! Try using eggplant. This easy recipe cooks in the oven giving you time to prep the other fixings.
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Eggplant Tacos
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Sometimes we want a vegetarian taco! Try using eggplant. This easy recipe cooks in the oven giving you time to prep the other fixings.
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 30 minutes
Cook Time
15 minutes
Ingredients
Optional Condiments
Servings: people
Units:
Instructions
  1. Preheat oven to 450F. Combine eggplant, onion, garlic, tomato, jalapeno, cumin and coriander in a large bowl. Drizzle olive oil over eggplant mixture, toss to coat. Season with salt. Spread eggplant mixture onto a parchment lined cookie sheet and pop into the oven. Roast for 15 minutes or until vegetables are nicely browned. Remove eggplant mixture from the oven and cool for 5 minutes. Transfer mixture to a food processor and pulse until chunky.
  2. Serve along with your favorite taco condiments on warmed tortillas, topped with a dollop of sour cream.
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Thai Spaghetti Squash Noodles

Thai Spaghetti Squash Noodles
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Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Thai Spaghetti Squash Noodles
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Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 350F.
  3. On a foil lined sheet pan, place the squash cut side down. Roast for 30‐45 minutes. You will be able to poke the squash with a fork with out any resistance when it is done.
  4. Remove the squash from the oven and set aside to cool for 20 minutes.
  5. Meanwhile, in a small mixing bowl, whisk together ginger, garlic, soy sauce and lime juice. Set aside.
  6. Once the squash is cool enough to handle, flip over the squash, cut side up, and drag the fork against the squash’s flesh. It will resemble spaghetti.
  7. Continue scraping the flesh, until only the skin remains, which you can compost.
  8. Place the spaghetti squash in a large mixing bowl. Dress with ginger mixture and gently toss until the squash is evenly coated.
  9. Divide squash among plates. Garnish with cilantro, mint , basil and peanuts. Enjoy!
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Green Eggs and “Ham”

Green Eggs and “Ham”
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Rating: 5
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Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Green Eggs and “Ham”
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Rating: 5
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Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Combine bell pepper, parsley, green onions, garlic, kale and Parmesan cheese in a food processor. Pulse until pureed.
  3. While the food processor is running, stream in 3 tablespoons of olive oil. Blend until smooth. Season with salt.
  4. In a separate bowl, crack and whisk the eggs.
  5. Whisk the green mixture from the food processor into the eggs. Set aside.
  6. In a large sauté pan heat 1 tablespoon of olive oil over medium heat. Add the turkey and cook for 3 minutes.
  7. Add egg mixture to the sauté pan and scramble the green eggs. Season with salt and pepper.
  8. Plate and garnish with additional Parmesan cheese. Enjoy!
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Butternut Squash Soup

Butternut Squash Soup
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Rating: 4.67
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Servings Prep Time
8 servings 15 minutes
Cook Time
36 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
36 minutes
Butternut Squash Soup
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Rating: 4.67
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Servings Prep Time
8 servings 15 minutes
Cook Time
36 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
36 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Heat oil in a large skillet over medium heat. Add the onions and garlic, sauté until tender--about 5 minutes.
  3. Add the butternut squash and the ginger to the skillet. Cook for 10 minutes.
  4. Add cumin and toast until fragrant, about 1 minute.
  5. Add water and milk to the skillet. Season with pepper. Cover and cook for 20 minutes.
  6. Transfer the soup and yogurt to a blender. Puree in batches until smooth. Season to taste. Enjoy!
Recipe Notes

Careful when working with hot liquid in the blender to not overfill.

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Crunchy Asian Slaw

Crunchy Asian Slaw
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Rating: 4.5
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Servings Prep Time
4 25 minutes
Servings Prep Time
4 25 minutes
Crunchy Asian Slaw
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Rating: 4.5
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Servings Prep Time
4 25 minutes
Servings Prep Time
4 25 minutes
Ingredients
Servings:
Units:
Instructions
  1. Collect and measure all of your ingredients to create a mise en place.
  2. Combine radicchio, cabbage and carrot in a large mixing bowl. Set aside.
  3. In a separate small mixing bowl, whisk together garlic, ginger, soy sauce and vinegar. Season with salt and pepper.
  4. Dress the slaw and toss to mix and evenly coat.
  5. Transfer to serving plates. Garnish with toasted sesame seeds. Enjoy!
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